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Sopressata Salami

Yield: 10 pounds

Ingredients and directions for this recipe

3 lb Lean beef 1 ts Finely minced garlic
5 lb Pork 2 ts Sugar
2 lb Pork fat 1 c Dry white wine
5 tb Salt 1/2 ts Ascorbic acid
1 tb Finely ground black pepper 1 ts Saltpeter
2 ts Finely ground white pepper 4 Feet large beef casings
1 ts Finely ground coriander

Grind the beef, pork, and fat separately. Grind to a fine powder the
remaining ingredinets except the wine, garlic and casings. Mix in a
large pan with the meats and fat; cure in the refrigerator 24 hours.
Prepare casings, stuff and tie off into 6-7" length. Dry 8-12 weeks.

See also:
Previous recipe Sophisticated Stir-fried Rice
Next recipe Sorbet & Berry Salad

Or try one of these recipes:
Basic Braised Soy Fish
Cranberry Orange Pineapple Relish